Vegan Strawberry Ice Cream Recipe

Ingredients:

  • 2 cups frozen strawberries
  • 1 can (14 oz) full-fat coconut milk, chilled in the refrigerator overnight
  • 1/4 cup maple syrup or agave syrup
  • 1 teaspoon vanilla extract

Instructions:

  1. Place the frozen strawberries in a food processor or blender.
  2. Open the can of chilled coconut milk and scoop out the thick cream that has risen to the top, leaving behind the watery liquid. Add the coconut cream to the blender.
  3. Add the maple syrup or agave syrup and vanilla extract to the blender.
  4. Blend the ingredients until smooth and creamy, scraping down the sides of the blender as needed.
  5. Once smooth, transfer the mixture to a freezer-safe container.
  6. Cover the container and freeze the ice cream for at least 4 hours or until firm.
  7. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
  8. Scoop the ice cream into bowls or cones and enjoy!

Nutrition Information (per serving, based on 4 servings):

  • Calories: 240
  • Total Fat: 19g
  • Saturated Fat: 17g
  • Sodium: 10mg
  • Total Carbohydrates: 19g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 2g

Note: The nutrition information provided is approximate and may vary based on specific ingredients used and serving sizes.